1 lb. Brussels sprouts
2 c. thin bechamel sauce (follows)
1 tbsp. butter
Salt
Pepper
7 oz. Emmental cheese

Trim the Brussels sprouts, wash them and cook in a little boiling salted water.

Prepare a pouring bechamel sauce.

Preheat oven to 425 degrees.

Butter an ovenproof dish and arrange the Brussels sprouts in it in a single layer, very close together; salt and pepper them lightly and cover with bechamel. Sprinkle with the coarsely grated cheese and put in the oven for 10 minutes.

Heat the broiler (grill) for 5 minutes and finish the dish under the heat to form a golden crust. Serve hot.

BECHAMEL SAUCE:

2 1/2 c. milk
1 medium-size onion, peeled & quartered
1 sm. carrot, scraped & chopped
1 bay leaf
1 Bouquet garni
8 peppercorns
3 tbsp. butter
6 tbsp. flour
Salt
Pepper
3 tbsp. cream

Pour the milk into a saucepan, add the onion, carrot, bay leaf, bouquet garni and peppercorns. Heat gently over a very low heat. When the milk looks as if it is about to boil turn off the heat, cover and leave to infuse for 15 minutes.

Heat the butter in a saucepan over a low heat, do not allow to brown. Tip in the sieved flour and mix well to make a roux, cook for at least 1 minute. Then strain in the infused milk mixture whisking or stirring briskly with a wooden spoon.

Continue cooking, stirring all the time to prevent lumps forming, until a thick pouring sauce is made. Taste and season, add cream for a rich sauce. Use for vegetables, fish, eggs and pasta dishes.